Forget dinner rolls for Thanksgiving. Serve Ina Garten’s brown butter skillet cornbread instead.

Forget dinner rolls. This Thanksgiving, make space on your table for brown butter skillet cornbread.

The recipe is among many in Ina Garten’s latest cookbook, “Go-To Dinners,” released in October.

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The Barefoot Contessa cookbook is inspired by Garten’s time in the pandemic when she started to rethink “traditional ideas” of dinner preparation, she tells USA TODAY. It’s filled with recipes for simple meals including many make-ahead dishes that can be frozen and reheated.

We’re taking a page out of her book – literally – and opting for her brown butter skillet cornbread on Thanksgiving.

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And Garten shared the “key” to perfecting the brown butter skillet cornbread: “If you let it sit a little bit the cornbread (will be) moister,” she says, noting she means to let the batter sit before baking it.

Once done, the cornbread can be served with butter. But, at a Thanksgiving table, Garten says you might not even need butter.

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Brown butter skillet cornbread

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Melissa Clark of the New York Times made a cornbread with brown butter and since I love cornbread, I decided to use that trick to update mine. This is the most delicious cornbread I’ve ever made!

Serves: 10-12

Ingredients:

• ½ pound (2 sticks) unsalted butter
• 2¼ cups whole milk
• 2 extra-large eggs, lightly beaten
• 3 cups all-purpose flour
• 1 cup sugar
• 1 cup (fine) yellow cornmeal, such as Quaker
• 2 tablespoons baking powder
• 1 tablespoon kosher salt
• Flaked sea salt, such as Maldon, for sprinkling

Instructions:

1. Preheat the oven to 350 degrees.
2. Melt the butter in a large (12-inch) round cast-iron skillet over medium heat. Continue to heat the butter until it’s browned but not burnt (watch it very carefully!). Pour the butter and any brown bits into a medium bowl. Don’t wipe out the skillet; just set it aside.
3. Whisk the milk into the butter, then whisk in the eggs until combined. (Don’t add the eggs directly to the hot butter.)
4. In a large bowl, whisk together the flour, sugar, cornmeal, baking powder, and kosher salt. Make a well in the middle, pour the butter-and-milk mixture into the well, and stir with a rubber spatula just until combined. (Don’t worry if it’s a little lumpy.) Set the batter aside for 15 minutes to rest.
5. Stir the batter, transfer it to the skillet, and smooth the top. Sprinkle generously with flaked sea salt and bake for 25 to 30 minutes, until a toothpick inserted in the center just comes out clean. The top may crack. Cut in wedges and serve warm or at room temperature.

Go-To Dinners” Copyright 2022 by Ina Garten. Photographs copyright 2022 by Quentin Bacon. Published by Clarkson Potter, an imprint of Random House.

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Source: https://gardencourte.com
Categories: Recipe